Butternut and Brussels

Written By Shea Shoemaker

  • 1 Butternut squash

  • 16 oz. Brussel sprouts

  • 1 cup chopped pecans

  • 1 cup dried cranberries

  • 1 cup pomegranate perils

  • salt and pepper

  • Oil

  • 1 tsp cinnamon

  • ½ tsp ground all spice

  • 1 tsp garlic

  • ½ tsp cumin

  • ½ cup maple syrup

  • ¼ cup white balsamic vinegar or apple cider vinegar

 

Peel, de-seed, and dice butternut into 1 inch cubes, coat in oil with salt and pepper and roast on 350 for 15-20 min until fork tender.

Quarter the Brussel sprouts, coat in oil with salt and pepper and roast on 350 for 15-20 min until fork tender.

While the veggies are roasting, mix the vinegar, maple syrup, and spices, set aside

When the veggies are done, place them in a bowl with the pecans, cranberries, pomegranates. Pour the maple syrup and spice mixture over and toss gently to coat everything. 

Can be served immediately warm, or can be made ahead and served cold. 

I find the flavor is most enchanting when made the night before, then reheating it before serving.

Shea Shoemaker